Investigations on the intestinal availability of native thiamin inselected foods and feedstuffs

摘要

The aim of the present study was to investigate the precaecal digestibility as a quantitative measure for the intestinal availability of naturally occuring thiamin from selected foods and feedstuffs. Therefore, three experiments were conducted to examine the following foods and feedstuffs: Eggs, bananas, white cabbage, corn, milk, fish, barley, soybeans, rice, wheat bran, brewer's yeast, rye and soybean meal. The foods and food processing procedures were made with regard to their relevance in human and animal nutrition.